Monday, March 29, 2010

Slow Cooker Lasagna

I had a request for the Slow Cooker Lasagna I had mentioned in my earlier post.

This is slightly modified from the WW Slow Cooker Lasagna Recipe on their site.

1 pound uncooked Lean Ground Turkey
1 Small Onion (chopped)
1 tsp Minced Garlic (or one small garlic clove if you prefer)
28 oz Canned Crushed Tomatoes
15oz Canned Tomato Sauce
1 tsp table salt
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes
1 cup Fat Free Ricotta Cheese
1 1/2 Cup part skim Mozzarella Cheese Shredded
6 items dry lasagna noodles (no cook kind)
1/2 Cup Shredded Parmesan

Heat a large nonstick skillet over medium-high heat. Add beef, onion and garlic; cook, stirring frequently. Cook 5-7 minutes or until meat is fully cooked. Stir in crushed tomatoes, tomato sauce, salt, oregano, basil and red pepper flakes; simmer 5 minutes.

In a medium bowl, stir together ricotta cheese and 1 cup mozzarella cheese.

Spoon 1/3 of beef mixture into a 5-quart Crock-Pot. Break three lasagna sheets in half and layer over beef mixture. Top with half the Ricotta mixture. Repeat with another layer and finish with remaining 1/3 of beef mixture.

Cover slow cooker and cook on low setting for 4 to 6 hours. Remove cover; turn off heat.

In a small bowl combine remaining mozzarella cheese and Parmesan. Sprinkle over top of crockpot. Cover and set aside until cheese melts and lasagna firms up (10 minutes).

6 servings -- Each serving is 7 points

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